Adapted from a KimchiMari recipe
For this Sunday’s Korean Dinner, I decided to make separate starch and meat main dishes, because my son-in-law is again avoiding starches. I am making beef bulgogi and a vegetarian japchae. That way my diners can adjust their servings as it pleases them. In addition I am serving three vegetable sides: chive stem kimchi; Korean cucumber salad; and a Korean bok choy dish.
Karl’s Beef Bulgogi with Lettuce Wraps
Filed under Beef, Main Dishes
Adapted from a My Korean Kitchen recipe
Daughter Eilene goes out with her friends a fair amount—which in San Jose means a lot of culinary options. She came home with a new favorite dish, Korean japchae. She asked me to learn how to make it. My first attempt want not a total disaster, but my noodles were over cooked and gummy—decidedly not good enough to post.
Karl’s Vegetarian Japchae
Filed under California Fusion, Main Dishes, Vegan, Vegetarian
For my Korean Sunday dinner, in addition to my main dishes of japchae and bulgogi, I made several vegetable sides. I am new to Korean food, so I made this very closely to the original recipe. To quote the original recipe, “oi means cucumber, and muchim means mixed with seasonings.” I had not bought Korean cucumbers (aka Japanese or East Asian), but I had some Persian cucumbers meant for a meal that did not happen.
Korean Cucumber Salad (Oi Muchim)
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Adapted from a Maangchi recipe
In addition to my main dishes of japchae and bulgogi, I made several Korean vegetable sides. I am new to Korean food, but I made some changes to the original recipe. I had bought some garlic chive stem (aka scapes) for a dinner that didn’t happen and I thought to uses them for my Korean dinner.
Karl’s Garlic Chive Stem Kimchi
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
Adapted from a Maangchi recipe
In addition to my main dishes of japchae and bulgogi I made several Korean vegetable sides. I am new to Korean food, so I made this pretty closely to the original recipe. I used small white bok choy, as opposed the green Shanghai bok choy that she used.
Karl’s Bok Choy Doenjang Muchim
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
Tacos are a favorite meal around my house. I usually make some version once a week—although rarely on Tuesday. Jan had brought some ghost pepper products back from a trip to Monterey, one of which was Jolikia Hot Chocolate mix from the Pepper Palace. I decided to try using it in a taco dish—chocolate and chilies is a traditional Mexican combination.
Karl’s Jolokia Chocolate Chicken Fajita Tacos
Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices
The Moors controlled most of present day Spain from the 8th–15th centuries. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them to the Iberian Peninsula. Tomatoes, potatoes, and chilies—items common to today’s Spanish and Moroccan cuisines—had not yet been introduced to European diets. I am making a Moorish chicken for Sunday’s sinner and I decided that a tabbouleh would be a good side dish.
Karl’s Moorish Tabbouleh
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
I decided to make a Moorish themed dinner this Sunday. The Moors controlled most of present day Spain from the 8th–15th centuries. While Moorish cuisine is little different from that of Morocco, the Moors had a great effect on the gastronomy of Spain. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them. However, this period was also pre-contact with the New World, so that some items that are common to today’s Spanish and Moroccan cuisines had not yet been introduced to European diets—no tomatoes or chilies, including paprika and cayenne.
Karl’s Moorish Chicken Tajine
Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices
I decided to make a Moorish themed dinner this Sunday. The Moors controlled most of present day Spain from the 8th–15th centuries. While Moorish cuisine is little different from that of Morocco, the Moors had a great effect on the gastronomy of Spain. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them. However, this period was also pre-contact with the New World, so that some items that are common to today’s Spanish and Moroccan cuisines had not yet been introduced to European diets—no tomatoes or chilies, including paprika and cayenne.
Karl’s Moorish Spice Blend
Filed under Sauces and Spices, Vegan, Vegetarian
Adapted from a Persian Mama recipe
For Labor Day it is tradition to have a barbecue. Just to be different this year, I decided to make koobideh hamburgers (alternate spelling kubideh). In Persia (Iran), this finely ground and seasoned meat is usually grilled on a thick skewer. Forming it into a patty to barbecue is a most California Fusion thing to do. While the burger was international the condiments were all American—well sort of—Japanese mayonnaise, German mustard, tomatoes, sweet onions, Romaine lettuce and the buns of your choice.
Karl’s Koobideh Burgers
(Sorry, I was hungry!)
Filed under Beef, California Fusion, Lamb, Main Dishes
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Miriam
Jabberwocky Stew 